Use fresh zucchini to make this quick bread that gets extra flavor from pineapple and oats.
2 3/4 cups flour
1 cup rolled oats
4 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 1/2 cups shredded zucchini
1 cup brown sugar, packed
2/3 cup oil
1 (8 1/4-ounce) can crushed pineapple in heavy syrup, undrained
Combine flour, oats, baking powder, cinnamon and salt in medium bowl. Mix well.
Combine zucchini, brown sugar, eggs, oil and pineapple with syrup in large bowl. Mix well. Add flour mixture, mixing just until dry ingredients are moistened. Pour into greased 9x5-inch loaf pan.
Bake at 325 degrees 1 hour. Cover loosely with foil and continue to bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes, then remove from pan and cool completely on wire rack. Makes 1 loaf.